South City Kitchen's Shrimp and Scallops in Garlic Gravy Over Stone-Ground Grits

Preheat oven to 350. Sprinkle garlic head with salt and pepper. Wrap in foil. Bake 30 - 40 minutes, or until soft. Meanwhile, in a large saucepan, combine water, milk and butter over medium-high heat. Bring almost to the boiling point. Stir in grits. Reduce heat to maintain a simmer for 20 to 30 minutes or until grits are soft, stirring frequently. Add 1/2 cup of the cream, and salt and pepper to taste. In a medium saucepan, combine red wine and thyme. Add the roasted garlic and cook, over medium heat, until reduced by 2/3. Add chicken stock and whisk in flour-and-water mixture
continue cooking until reduced by 1/3. Add remaining 1 cup cream and bring to a simmer, stirring. Simmer for a few minutes to reduce slightly. Strain and season to taste with salt and pepper. Heat oil in a large skillet or saute pan over medium heat. Add shrimp and scallops and cook until halfway done. Add garlic gravy to pan and cook until shrimp and scallops are just cooked through. Serve at once over hot grits in a bowl. Garnish with chives. Per serving: 606 calories (percent of calories from fat, 63), 16 grams protein, 40 grams carbohydrates, 1 gram fiber, 43 grams fat, 174 milligrams cholesterol, 494 milligrams sodium.